Open-Faced Hash Browns With Ham, Tomato, and Swiss Cheese

nsomniak6's Note:

These individual potato cakes can be topped with a host of ingredients. For an interesting variation, you can top the fully cooked hash browns with smoked salmon and sour cream after you remove them from the skillet. Cook's Country

• Total Time: 22 mins
• Prep Time: 10 mins
• Cook Time: 12 mins

Ingredients:

Serves: 4

Yield: 4.0 pieces

• 1 lb potato , high-starch such as russets or Idahos, peeled, washed, dried, grated coarse, and squeezed dry (1 1/2
• ¼ teaspoon table salt
• ground black pepper
• 1 tablespoon butter
• 1 slice deli-style baked ham , quartered (about 1 ounce)
• 1 small tomato , sliced thin
• 1 ounce grated swiss cheese (1/4 cup)

Directions:

1. Toss fully dried grated potatoes with salt and pepper in a medium bowl.
2. Meanwhile, heat half the butter in a 10-inch skillet over medium-high heat until it just starts to brown, then scatter potatoes evenly over entire pan bottom. Using a wide spatula, firmly press potatoes to flatten; reduce heat to medium and continue cooking until dark golden brown and crisp, about 5 minutes.
3. Turn potatoes with spatula, adding remaining butter as they are turned. Continue to cook over medium heat until remaining side is dark golden brown and crisp, about 5 minutes longer.
4. Once potatoes are fully browned, top each with a portion of ham, tomato, and cheese. Cover and continue to cook over medium heat until cheese melts, 1 to 2 minutes longer. Serve immediately.

Reviews

[mickie49]

Okay--I changed this a bit but the idea is Terrific! I used frozen hashbrown patties(baked according to package directions), topped each with slice of american cheese, some warmed up shaved ham and then topped the each one with a over-easy fried egg! Ta-da--breakfast for supper! And we both really enjoyed them! DH added some salsa to his, good with that addition too! Thanks so much for this great starting point--never wold have thought about it without you! This is going to a regular around here!